Vanilla Ice Cream

Ingredients

• 1 quart milk
• 8 yolks
• 1 heaping cup sugar
• 1 pint cream
• Vanilla extract 1 tablespoon

Method

1. 1

   Make a rich boiled custard of milk, sugar, and yolks.

2. 2

   Strain into a freezer, add cream and flavor.

3. 3

   Freeze for half an hour and let stand for another half hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 185. The excerpt below is the record exactly as published.

Vanilla ice cream (2 qts, 26 cents.) Raisins, nuts, cheese, condiments, crackers (average, 25 cents.) Milk, cream 30, coffee, tea 6, butter, bread 10. Total, $2 77; 25 persons; 11 cents a 601— Trout, au Gratin. Au gratin signifies that the fish is gratinated or browned like toast on the surface, and therefore, that it is covered with bread crumbs. It comes handy to express it in that way, as the fish is not exactly breaded^ as for frying. ^ Split the fish in halves and dredge both sides with salt and pepper. Put a spoon- ful of drippings into your baking pan and let it get hot. ^ Dip the skin side of the sides of fish in either milk or egg, and then in cracker meal or crumbs and place in the pan with the breaded side up. Bake it brown and baste once with butter. Divide neatly in pieces with a sharp knife. Serve either sauce, gravy, or potato balls with it. 602— Blanquette lor White Dish) of Lamb with Fried Crusts. This was the first appearance of the lamb in any form at this table and the little entree was quite sure to be in re- quest; and although but a trifle to fill the bill it served as a premonition to the boarders of more lamb to come. Took the pieces of lamb cooked in the 49 COOKING FOR PROFIT. soup stock, cut into large dice. Boiled a ladleful of stock with teaspoonful minced onion, put the cut meat in and seasoned with salt and pepper. Made white sauce of ladleful of the finished soup (to save time) with cream, butter, thickening and scrap broken nut- meg and a tablespoon of mushroom cat- sup (private stock from the cook's valise) and poured it to the lamb. Serve v/ith cut shapes of fried bread for border and a sprinkling of green peas. cents each. 603— Fancy Shapes of Fried Bread. These may be very ornamental if fried to a clean, bright yellow-brown color in the clear oil of butter or in lard. Cut slices of bread m diamond shapes or six sided and cut out the middle, then divide by a cut across and you have a border for each end of the dish and the filling will be in the middle, or, cut thin slices and then take a scollop-edge cutter and cut out crescent shapes and fry them. Supper. Broiled Pickerel (3 lbs, gross, and but- ter, 30 cents.) Beefsteak (6 orders 12 ozs, n cents.) Cold meats (6 orders, charged dinner.) Codfish in cream (4 orders, 3 cents.) Baked potatoes (3 cents.) Butter rolls (No. 607 ; 20 cents.) Raspberries and cream (2 qts, berries 25, sugar 5, cream 20; 50 cents.) Plam white cake (No. 609; 2 lbs, 17 cents.) ' Butter 5, milk, cream 20, coffee, tea, bread, sugar 15. Total, $1 74; 25 persons; 7 cents a plate. 604— Raspberry Nleringne. Bought Wild raspberries at 12 cents a quart. Meringne is best made with cake as at Nos. 195, and 395, but having paste left over from shortcake trimmings of previous day used that. Lined two shal- low pans with thin crust and baked light colored. Spread them both with one quart berries mixed with half cup sugar. Whipped 8 whites, stirred in 8 teaspoons sugar, spread on top and baked lightly. Made 24 cuts ; cost i J^ cents each. Serve with cream. 606— Broiled Pickerel Potatoes. with French Pickerel is a firmer fish than Mackinaw trout, less oily than whitefish and pre- ferred by many. Split by cutting down both sides of the back bone. Cut each half in three or four, dip in flour, put in the hinged wire broiler, broil both sides and brush with butter. Serve with a few crisp "Francaise'' potatoes in the plate. 607— Butter Rolls. 605— Vanilla Ice Cream. I quart milk. 8 yolks (left from raspberry meringne.) I heaping cup sugar. I pint cream. Vanilla extract i tablespoon

Cook this with the app: pantry check, scaling, and the assistant.